Introduction
Discover the delightful world of homemade ricotta gnocchi paired with a creamy mushroom sauce. This dish is a beautiful blend of textures and flavors, providing a comforting meal that’s perfect for any occasion. Whether you’re an experienced cook or a newcomer to the kitchen, these step-by-step instructions will guide you to create a delicious plate of gnocchi that’s sure to impress.
Detailed Ingredients with measures
Gnocchi
– 250g / 8oz ricotta, must be full fat
– 3/4 cup (75g) freshly grated parmesan cheese
– 1 large egg (55 – 60g/2oz)
– 1 egg yolk
– 1/4 tsp cooking salt / kosher salt
– Pinch black pepper
– 3/4 – 1 cup flour (plain/all-purpose), plus more for dusting
Creamy Mushroom Sauce
– 30g / 2 tbsp unsalted butter
– 2 garlic cloves, finely minced
– 1/2 onion or 1 eschallot, finely chopped
– 2 thyme sprigs (sub 1/2 tsp dried thyme)
– 250g / 8oz white mushrooms, sliced in 5mm / 0.2″ slices
– 1/2 tsp cooking salt / kosher salt
– 1/4 tsp black pepper
– 1/3 cup chardonnay or other dry white wine (skip for non-alcoholic)
– 1/2 cup chicken stock/broth, low sodium
– 2/3 cup thickened / heavy cream
Garnish
– Freshly grated parmesan
– Fresh parsley, finely chopped (optional)
Prep Time
Preparation time for this exquisite dish is approximately 30 minutes, allowing you ample time to prepare each element without feeling rushed.
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: Serves 4
Follow the steps to recreate this scrumptious gnocchi dish that everyone will love. Enjoy the rich flavors of the creamy mushroom sauce paired with the light and fluffy ricotta gnocchi, and don’t forget to garnish with freshly grated parmesan and parsley for that final touch!
Detailed Directions and Instructions
HOMEMADE RICOTTA GNOCCHI
Put all the gnocchi ingredients in a bowl except the flour. Use a rubber spatula or wooden spoon to mix until combined (smear up the wall if needed, to help cream the ricotta).
Add 3/4 cup of flour and mix until just combined so it is a very sticky dough that will hold its shape in a mound, but is not runny like muffin batter (see video for consistency). Stickier dough = softer gnocchi! Use the remaining flour, 1 tbsp at a time, if needed, but try to stick with 3/4 cup. You can always add more flour in the next step.
Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the top lightly with flour then use your hands to give the dough a light knead to bring it into a ball then pat it into a disc about 2.5cm/1″ thick. Cut it into 8 wedges, using a knife or dough scraper dusted with flour as needed between each cut.
Roll each piece into a log 25cm/10″ long, about 1.25cm / 1/2″ wide. Cut into 1.5 cm / 3/5″ pieces. (Can freeze at this point.)
CREAMY MUSHROOM SAUCE
Melt the butter in a large pan over high heat. Add the onion, garlic, and thyme sprigs. Cook for 1 minute. Add mushrooms, salt, and pepper. Cook for 5 minutes until the mushrooms are softened.
Add the wine and simmer rapidly for 1 to 2 minutes, stirring to scrape the base of the pan, until mostly evaporated. Add the stock/broth and cream, then stir.
Bring to a simmer then reduce the heat to medium-low and simmer gently for 5 minutes until thickened. (It’s ok if it seems a bit thin; the starch from gnocchi will thicken it quickly, have faith!)
COOK GNOCCHI & SAUCE IT
Bring a large pot of water to the boil with 2 teaspoons of salt. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds, no longer (else they overcook!).
Use a spider or large slotted spoon to scoop the gnocchi out of the water and straight into the sauce (excess water that drips into the sauce is good!). Turn the heat up to medium and toss gently for 1 minute or until the sauce thickens and coats the gnocchi. If the sauce gets too thick, add a splash of the gnocchi cooking water.
Serve immediately, garnished with freshly grated parmesan and parsley, if desired.
Notes
1. Ricotta
Don’t buy the soft, smooth spreadable type of ricotta – it’s too wet and loose, which will make the dough too sticky. Use regular ricotta that is kind of lumpy when you scoop it up.
If your ricotta is soft and creamy (i.e., spreadable like peanut butter), you’ll need around 450g/15 oz and will need to extract excess liquid by placing it in a paper towel lined colander for an hour, or even overnight. Then measure out 250g/8 oz and proceed with the recipe.
2. Parmesan
You really need to use freshly grated parmesan cheese for this because it is lighter and finer than store-bought pre-grated parmesan, so it dissolves into the gnocchi better.
3. KEY TIP
The less flour you use, the lighter, softer, and fluffier your gnocchi will be. But ricotta wetness can vary, so the exact flour amount may vary. See video for dough stickiness (much stickier than you expect!).
4. Freezing
Freeze in single layers (you can use baking paper to separate layers). Then tumble into an airtight container and freeze until required. Cook from frozen; it will take an extra minute.
5. Recipe Sources
Recipe adapted from various sources.
Cook techniques
Mixing
Put all the gnocchi ingredients into a bowl except for the flour. Use a rubber spatula or wooden spoon to mix until combined. Ensure the ricotta is creamed well by smearing it against the bowl’s wall if needed.
Adding Flour
Add 3/4 cup of flour and mix until just combined. The dough should be sticky but able to hold its shape. Use additional flour slowly, 1 tablespoon at a time, if needed. Stick with 3/4 cup for softer gnocchi.
Forming Disc
On a floured work surface, scrape out the dough and sprinkle lightly with flour. Knead gently to form a ball, then pat into a 2.5 cm (1 inch) thick disc. Cut into 8 wedges using a floured knife or dough scraper.
Rolling and Cutting
Roll each wedge into a log approximately 25 cm (10 inches) long and 1.25 cm (1/2 inch) wide. Cut the log into 1.5 cm (3/5 inch) pieces to form the gnocchi.
Cooking Mushrooms
Melt butter in a large pan over high heat. Add onion, garlic, and thyme sprigs. Cook for a minute, then add mushrooms, salt, and pepper. Cook for 5 minutes until mushrooms soften.
Making Sauce
Add wine to the pan and simmer rapidly for 1 to 2 minutes until mostly evaporated. Add chicken stock and cream, then stir to combine.
Simmering Sauce
Bring the sauce to a simmer, then reduce heat to medium-low. Simmer gently for 5 minutes until thickened. The starch from the gnocchi will help thicken the sauce when combined.
Cooking Gnocchi
In a large pot, bring water to a boil with salt. Add the gnocchi and cook for about 2.5 minutes or until floating on the surface for 30 seconds.
Combining Gnocchi and Sauce
Using a slotted spoon, transfer the cooked gnocchi directly into the sauce, allowing excess water to drip in. Increase the heat to medium and toss gently for 1 minute until the sauce thickens and coats the gnocchi.
Serving
Serve immediately, garnished with freshly grated parmesan and chopped parsley if desired.
FAQ
Can I use low-fat ricotta for gnocchi?
No, it is best to use full-fat ricotta to ensure the gnocchi have the right texture and flavor.
How can I prevent my gnocchi from becoming too sticky?
Be cautious with the amount of flour you use. The less flour, the lighter the gnocchi. Use just enough to form a sticky dough.
Can I freeze the gnocchi?
Yes, you can freeze them in single layers. Once frozen, transfer to an airtight container. Cook from frozen with an additional minute of cooking time.
What is the best way to store leftover gnocchi?
Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in the sauce.
What can I substitute for chardonnay in the mushroom sauce?
You can skip the wine altogether or replace it with additional chicken stock for a non-alcoholic option.
Conclusion
The homemade ricotta gnocchi paired with a creamy mushroom sauce creates a delightful dish that is both comforting and flavorful. The combination of fresh ingredients and the lightness of the gnocchi makes it a perfect meal for any occasion. The technique of using ricotta instead of potato gives the gnocchi a unique texture that melts in your mouth, making each bite a pleasure.
Herbed Gnocchi with Tomato Sauce
For a vibrant twist, serve ricotta gnocchi with fresh tomato sauce made from ripe tomatoes, garlic, basil, and a touch of olive oil.
Gnocchi with Pesto
Toss the gnocchi in a homemade or store-bought basil pesto for a fresh and aromatic dish.
Gnocchi with Spinach and Ricotta
Combine cooked spinach and additional ricotta to create a creamy blend to serve alongside or on top of the gnocchi.
Gnocchi Carbonara
Elevate the dish by preparing a carbonara sauce with pancetta, eggs, and parmesan for a rich addition to the gnocchi.
Sautéd Gnocchi with Seasonal Vegetables
Sauté the gnocchi with seasonal vegetables like zucchini, bell peppers, and asparagus for a healthy and colorful meal.
Gnocchi with Garlic Butter and Sage
Sauté the cooked gnocchi in garlic butter with fresh sage for an earthy and aromatic flavor burst.
Gnocchi with Blue Cheese Sauce
Create a decadent sauce using blue cheese, cream, and walnuts to complement the gnocchi perfectly.
Sweet Potato Gnocchi
Experiment by substituting part of the ricotta with sweet potato puree for a sweeter, more colorful gnocchi.
Gnocchi Gratin
Layer cooked gnocchi with béchamel sauce and cheese, then bake until golden and bubbly for a comforting casserole.
